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      Irish Pub Stew

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      24956833_BG1.jpg








      Ingredients:



      • 1 1/2 lbs beef, cut into
        chunks (splurge on the cut if you can)



      • 1/4 cup butter



      • 1 (10 1/2 ounce) can tomato
        soup



      • 1 (10 1/2 ounce) can water



      • 4 carrots, cut into chunks (peeling is optional)




      • 4 large potatoes, cut into
        chunks (peeling is optional)



      • 4 onions, cut into chunks



      • 2 teaspoons salt



      • 1 teaspoon black pepper



      • 1/4 cup fresh parsley, chopped
        fine



      • 1/4 cup good quality cooking
        sherry



      • 2 bay leaves






      Preheat oven to 300F degrees.


      In a heavy skillet brown the
      beef in the butter over medium high heat.


      Add the soup and water and stir
      well.


      Add the rest of the ingredients
      and cook for about 5 minutes, stirring once.


      Transfer to a cast iron Dutch
      oven or oven proof pot and cook in the oven, covered for 5 hours, stirring
      occasionally.


      Remove from oven and take out bay
      leaves.

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